The cooking methods suggested are perfectly sound, the length of time depends on whether you want them totally cooked through or just heated up and not runny. Another hint for totally cooked (for deviled eggs for example) is NOT to use the freshest eggs but any eggs that have been in the fridge for a few days. Some professional cooks suggest letting them sit on the counter for 1/2 to one hour or so. Alway finish by running under cold water (the eggs silly, it's too cold out for you to run around under cold water, especially in Chicago) for ease in peeling.